Vegan Mushroom Kimchi Fried Rice. Rice fried with onions, kimchi, mushrooms, sesame oil and other aromatic ingredients. A simple and easy main that is completely plant-based, made with minimal ingredients and ready in 20 minutes!
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This delicious mushroom kimchi fried rice features stir-fried white rice, mushrooms, vegan kimchi (store-bought), onions, garlic, soy sauce, sesame seeds, sesame oil and roasted seaweed flakes!
The taste of that tangy kimchi with the short grain rice with meaty mushroom and flavourful alliums is scrumptious and filling! I almost prefer this vegetable version more than the meat one.
Mushroom kimchi fried rice isn't a common or popular dish you'll find at Korean restaurants unfortunately. I created this recipe because there was a lack of recipes for vegan kimchi fried rice and because my husband loves to eat plant-based foods!
I love this recipe because it uses up any leftover ingredients in the fridge like leftover rice and kimchi and it's all made in one pan!
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Cold day-old short grain rice (aka sushi rice or calrose rice): or substitute with long-grain white rice if you wish. If you like fluffy fried rice, use cold leftover rice that has been sitting in the fridge. Alternatively if you like stickier fried rice for kimchi fried rice, you may use fresh hot cooked rice.
- Cremini mushrooms: or substitute with white button mushrooms.
- Vegan kimchi: H-mart sells a good version by the brand Pulmuone and it doesn't contain any animal products. Get one with lots of kimchi juice at the bottom. The packages (over the jars) tend to have lots of kimchi juice.
- Onion
- Garlic
- Green onion
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
- Kimchi juice: this is the red brine from the kimchi jar or package and it's packed with flavor.
- Sesame oil
- Sesame seeds
- Korean seaweed flakes: or sub with crushed seaweed snack or crushed nori.
Can I use same day cooked rice?
You may use same day warm cooked rice but it will create stickier and clumpy fried rice unless you like this texture.
But if you want fluffy fried rice: Spread out the hot rice in a thin layer on a large baking sheet. Place it in the freezer for 45-60 minutes fully exposed. Then break up the rice with a rice paddle or clean hands moistened with neutral oil to prevent it from sticking.
Note: Most Asian grocery stores will carry most of the Asian specific ingredients.
Expert Tips
- Source well-fermented kimchi that is more on the tangy side. If it’s too fresh or not fermented enough, you won’t get a flavourful kimchi fried rice.
- For fluffy fried rice, dry out the cooked rice on a sheet pan for 45-60 minutes in the freezer.
- Avoid washing the mushrooms in water as they will absorb excess water. Instead, wipe them of dirt with a clean towel so they remain dry. You don't want excess liquids in the pan.
- Dice your kimchi, mushrooms and onions so they incorporate better into the rice.
- Don't skip on the kimchi juice! This is packed with flavor and seasons the rice so well. I recommend buying kimchi in the package over the jars as the packages yield a lot more kimchi juice.
- Break up the rice in the pan so the grains can evenly toast in the pan.
- Don't skip the garnishes! They take this fried rice to the next level.
Instructions
- In a large pan set over medium heat, add vegetable oil. Fry onion, minced garlic, green onion and chopped kimchi. Fry until the kimchi softens and releases juice, about 2 minutes.
- Next toss in mushrooms. Fry until mushrooms have softened. Be careful not to over cook the mushrooms as they will release a lot of juices into the pan. If they have released a lot of juices, let them cook a bit more to evaporate the liquids in the pan.
- Add in cooked rice, kimchi juice, regular soy sauce, and 1 tablespoon of the sesame oil. Toss everything together. When rice begins to steam, transfer to a serving plate.
- Garnish with Korean seaweed flakes, sesame seeds, and remaining sesame oil. Serve hot and enjoy!
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? I don't recommend freezing mushroom kimchi fried rice as the short-grain rice will turn hard even after reheating.
Pairing Suggestions
Mushroom kimchi fried rice serves well with Korean side dishes like:
- kimchi
- Korean cucumber salad
- beansprout salad
- zucchini fritters
- gamja jorim
- Korean spinach
- japchae
- mandu or Korean dumplings
FAQ
This can be made in advance and stored in an airtight container in the fridge for up to 4 days. To enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat.
Yes, if you're not vegan, feel free to add sliced chicken, beef, pork, extra-firm tofu, shrimp or eggs to this recipe.
A few reasons can cause for clumpy fried rice and these include:
- using hot cooked rice
- not drying out the hot rice in the fridge
- forgetting to break up the rice
- not using a high enough heat setting
- there was too much liquid in the pan from the mushrooms
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📖 Recipe
Easy 20-min. Vegan Mushroom Kimchi Fried Rice
Ingredients
- 3 cups cooked short grain rice cold day-old rice that has been crumbled
- 3 cups cremini mushroom or button mushrooms, diced
- ½ cup kimchi vegan kind and finely chopped
- ½ cup onion finely diced
- ¼ cup kimchi juice
- 2 tablespoon vegetable oil
- 3 cloves garlic finely minced
- 1 tablespoon green onion finely chopped
- 1 tablespoon regular soy sauce (not dark soy sauce)
- 2 tablespoon sesame oil
- 1 teaspoon sesame seeds garnish
- Korean seaweed flakes garnish and add as needed
Instructions
- In a large pan set over medium heat, add vegetable oil. Fry onion, minced garlic, green onion and chopped kimchi. Fry until the kimchi softens and releases juice, about 2 minutes.
- Next toss in mushrooms. Fry until mushrooms have softened. Be careful not to over cook the mushrooms as they will release a lot of juices into the pan. If they have released a lot of juices, let them cook a bit more to evaporate the liquids in the pan.
- Add in cooked rice, kimchi juice, regular soy sauce, and 1 tablespoon of the sesame oil. Toss everything together. When rice begins to steam, transfer to a serving plate.
- Garnish with Korean seaweed flakes, sesame seeds, and remaining sesame oil. Serve hot and enjoy!
Caronb
Absolutely delicious! I used a bit more soy sauce than the recipe provides. The seaweed tops it off nicely. The Perfect midweek supper! Thank you!
christieathome
Thank you so much for making my recipe, Caronb! So happy that you enjoyed it as a midweek supper 🙂 Have a wonderful day!
Heidi | The Frugal Girls
Your idea to add kimchi juice really brings some fabulously fun flavor to this dish! This is so so good!!